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Mullet with Thyme and Rosemary


4 small whole fish, gilled, gutted and scaled

Olive oil

1 tbsp. rosemary and thyme, chopped

Extra sprigs of rosemary and thyme

Sea salt to taste

  • Make three small incisions on either side of fish.

  • Sprinkle chopped herbs into cavity.

  • Use extra herb sprigs to brush on olive oil.

  • Grill fish under moderate heat.

  • From time to time, brush fish gently with olive oil.

  • Turn fish once only so not to damage the skin.

  • Sprinkle with sea salt.

  • Serve with tomato salsa or herb and tomato mayonnaise.

  • Serves 3-4.

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